cakes, treats and everything sweet

The classic bakery style chewy sugar cookie can be hard to replicate. Quite often they come out too hard and crispy and not chewy. The folks at Cooks Illustrated once again have figured this out and have a stellar recipe for a soft chewy cookie with a crispy edge that is really tasty. At first glance the recipe may sound a little daunting and complicated, but it’s really quite simple and easy. Just follow the steps and it comes together really easy. You don’t even need a stand mixer. Just a nice big bowl, plus a couple extra-one for sugar rolling, and another for mixing your dry ingredients.

This cookie was part of a care package for a young man who used to live in our neighborhood who is in basic training in the Army who sent us a letter, (he admitted he was a little lonely) and so my husband wrote him a letter back and I whipped up some goodies which also included some fudgy brownies which I will post at a later date as I’m tweaking that recipe slightly. The brownies were amazing, but I felt they could have used just a couple more tablespoons of sugar.

There’s nothing like being surprised getting a package when you’re not expecting it (I remember that feeling when I was at camp once while everyone around me was getting care packages except me and it was not a good feeling-but I digress…). The key to shipping cookies is to pack them snugly. To retain moisture its best to place them into cellophane bags in small quantities of 3-4 with a twisty tie so they don’t jostle around in the box. I put 4 sugar cookies each in cellophane bags. I wrapped the brownies individually in plastic wrap to keep their moisture as well. I then packed the cookies and brownies in an airtight plastic container separately that went inside the cardboard box. Any free space in the box, I used paper and scrunched it up and rolled it into the space so the cookies could not budge. You don’t want to go to all that trouble baking knowing that someone could be tossing your precious box all around to have your cookies reduced to crumbs.

• Preheat oven to 350° F. Have oven rack set to middle position. Prepare two baking sheets with parchment paper. Note original recipe states the yield is 24 cookies but I got 30.

• Whisk first four ingredients in a medium bowl and set aside.

• In a large bowl place the 1 1/2 Cups sugar and the cold cream cheese and pour over the melted butter and whisk to combine; some small pieces of the cream cheese will remain, but will smooth out later.

• Whisk in oil to combine. Add in egg, milk and vanilla and continue to use the whisk until batter is smooth.

• Switch over to a rubber spatula and fold in the flour mixture until homogenous mixture is achieved.

• Place about 1/2 Cup sugar in a shallow pie plate for rolling cookie dough.

• Use a 2 Tbsp. size cookie scoop to portion out even size scoops, then roll between your palms to form balls and roll balls in sugar to completely coat. Place balls on prepared lined parchment pans; no more than 12 cookies per each sheet pan; 3 across in 4 rows, as they will spread. Press down on balls with bottom of a drinking glass or (I like to use a 1/3 C metal measuring cup) until 2 inches in diameter. Sprinkle the top of each unbaked cookie with a pinch more little sugar. Bake one cookie sheet at a time. Bake in 350° F preheated oven for 11-13 minutes until edges are set. Don’t over-bake as you still want them to be chewy, and keep in mind they will firm up a bit as they cool. I found that for my oven the right time was 12 minutes, but each oven is different.

• Place cookie sheet over a wire rack for 5 minutes, then remove cookies to continue to cool onto the rack itself until cookies are completely cool.